"I'm inspired by Greenhouse's mission to combine storytelling and self-reflection with hands-on social justice work. I hope to find ways to help harness the creativity, passion, and interests of Greenhouse teens to tackle real-world social justice issues. "

Jeffrey Yoskowitz

Jeffrey Yoskowitz fell in love with the art of lacto-fermentation while training as a pickler at Adamah, an organic farm in the foothills of the Berkshires. He has since worked in the food world as an entrepreneur, consultant, cook, and a writer whose work has appeared in The New York Times, The Atlantic, Slate, and Gastronomica, among other publications. He was named to the Forward Newspaper’s list of 50 influentials and also named to the Forbes’ 30 Under 30 in food and wine.